Olive Tapenade Crostini with Peach

Ingredients for Tapenada

  • 1 6-oz. can of California Ripe Black Olives
  • 3 small anchovies
  • 10-12 small capers
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • 2 tablespoons olive oil, divided

Ingredients for Crostini

  • French bread sliced and cooked
  • 1 container deli sliced prosciutto
  • 2 ripe yellow peaches sliced
  • Black Olive Tapenade
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard


  1. To make your tapenade, add your can of California Ripe Black Olives into a food processor, followed by the rest of the ingredients, except for 1 tablespoon of olive oil, and pulse until the mixture starts to combine. Scrape down from the sides and add your second tablespoon and pulse until the mixture is fully blended.
  2. Set aside in an airtight container.
  3. Preheat your oven to 425 degrees Fahrenheit and slice your French bread. Brush both sides with olive oil and set on a baking sheet.
  4. Place into your preheated oven and cook for about 15 minutes, turning over halfway through.
  5. Once they’re done, take out of oven and let them cool.
  6. Assemble your crostini by brushing on the tapenade, followed by a slice of peach wrapped in prosciutto and top with the honey glaze.
Recipe by:

The Babbling Brooke